It’s often served as a starter with mint chutney and lemon wedges and will be sure to be a crowd-pleaser. I first tried Amritsari paneer when my cook from a years ago made it for TH, who is a vegetarian. We love paneer in general but I often tend to default to 4-5 standard recipes when cooking paneer at home. This Amritsari paneer was a welcome change and a different take on how we like to eat it. There might be a few variations to this recipe and I don’t claim authenticity but this is how she made it for us.
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About Amritsari Paneer More Paneer Recipes Tips Recipe Card Step by Step Images
About Amritsari Paneer
The Marinade: The marinade for Amritsari Paneer is what sets it apart from other paneer dishes. It usually consists of besan (gram flour), spices like carom seeds (ajwain), and ginger-garlic paste along with chaat masala and my favourite – kasuri methi or fried fenugreek leaves. These ingredients give Amritsari paneer its flavour and also make it crispy outside when fried. Carom Seeds (Ajwain): I am personally not a fan of the strong flavour of Ajwain but it is an essential ingredient in Amritsari paneer to give it that bite and also to aid digestion. Texture: It can seem hard to get this right without the right ingredients and cooking temperature, but Amritsari paneer is meant to be crispy outside and spongy fresh inside as you bite into the paneer cubes. Yum! How to Serve: Amritsari Paneer is typically served with a side of green chutney made from mint, coriander, and green chilies, with a twist of lime and some salt. I highly recommend whipping some up and also adding a sprinkling of chaat masala on top when the paneer is still hot. Variations: While usually deep-fried, you can also prepare Amritsari Paneer in an air fryer or bake it in the oven to make it healthier. We have chosen to pan-fry in this instance but I have also made it in the air-fryer with equally good results. Just be sure to spray or dab enough oil to give it that crispy exterior. Other variations include playing around with the marinade. Adding some rice flour or corn flour to the basan can give the Amritsari paneer different textures you might enjoy.
More Paneer Recipes
Dingri Dolma – a mushroom paneer masala Matar paneer Paneer shashlik Paneer tikka Aloo paneer kofta
Tips to Make Amritsari Paneer
1. Use Fresh Paneer:
Always use fresh, soft paneer for the best texture. If using store-bought paneer or frozen ones, try soaking in warm water for 10 minutes before using
2. Proper Marination:
Make sure the marinade is thick enough to coat the paneer cubes uniformly. If the batter is too runny, add more besan or rice flour to help thicken it Marinate the paneer at least 15-20 minutes or up to 8 hours in the refrigerator. You can prepare ahead if making it for guests and just want to cook it up before serving hot
3. Flavour Balance:
Taste the batter before adding the paneer to adjust the salt and spice levels as needed. You can adjust or add any ingredient to your preference. Remember that paneer itself is quite bland so the marinade needs to balance for that
4. Cooking Options:
Amritsari paneer is traditionally deep fried but you can pan fry it like we did here, or bake or air fry them in small batches with a drizzle or spray of oil Fry or bake the paneer in smaller batches which will ensure a more crisp exterior If baking, do it at 200C for about 15 minutes and turn over once in between. For air fryer, I use 180C and 12-15 minutes, depending on the thickness of the paneer pieces
Cut the paneer into 2 inch cubes and set aside In a pan, heat 2 tsp oil and add the ajwain. Fry for 5 seconds until fragrant Make sure heat is very low and add the red chilli flakes. Saute for 15 seconds Then add the ginger garlic paste and saute again for 10 seconds Now add the besan and roast for a minute or two Lightly crush the kasuri methi between your fingers and add to the above Saute again for a minute. Add salt and mix well. Transfer this to a bowl and add sugar and lemon juice. Mix well. Add enough water to make a loose paste Add in the paneer cubes and mix well gently without breaking the paneer pieces It’s best to leave this aside for 15 mins or so in the refrigerator before proceeding To pan fry the tikka, heat some oil in a pan and add the pieces one by one without overlapping Let it cook on medium heat until one side is nice and crisp and then turn over and cook the other side. Transfer to a plate and serve hot with green chutney and lime wedges.
